Eric Lebel, chef de cave at Krug, compares this vintage to 1989 and 2002, both warm years that created Champagne with power and scale. The composition of the wine is 48% Pinot Noir, 35% Chardonnay and 17% Meunier. The terroir for the Pinot Noir includes not only the traditional mountain of Reims villages, but also a significant proportion of Les Riceys, a village just 3 miles from the border of Champagne and Burgundy. I think that this might be where they find the capricious, complex, beguiling savor that this wine has so much of. (Gary Westby, K&L Champagne buyer) 96 points Neal Martin in Vinous: “The 2006 Krug had a tough job following the 1988 Collection, but it performed well. It has an airy nose at first, then reveals citrus peel, apple tart and a slight metallic note that fortunately dissipates with aeration, eventually becoming quite floral. The palate is very harmonious, sylph-like in texture, and quite penetrating, with a surprisingly honeyed, extremely persistent finish. This will mature into a fabulous Krug
